Tag Archives: Brunch

So I’m not entirely sure why, but I’ve decided to go a little “muffin mad.” Maybe it’s because they are easiest most fuss-free kind of baking, and completely flexible too.

Anyways, Day 1: Savory muffins

Really good (and healthy). Can eat for breakfast, lunch or dinner. AND they will freeze!

Savory Wholemeal Muffins

Super easy to make, all you need is:

2 bowls

Spoon

Whisk

muffin tray and some non-stick spray

2 eggs

1.33 (1 and 1 third) cups low fat milk

2 tbls lemon juice

3 tbls olive oil

2 cups wholemeal flour

1 cup regular flour

1 tbls baking powder

1/2 tsp baking soda

red pepper

green pepper

mushrooms

1 cup gruyere

1/2 cup cheddar

a little parmesan to top

salt and pepper

In one bowl combine the flour(s), baking powder and soda, and salt and pepper. Mix together.

In another bowl combine the milk, eggs, lemon juice, and olive oil. Whisk. Season if you want (I added: salt, pepper and tabasco). Then finely dice your veggies, grate your gruyere and cheddar and add into the milk and egg mixture. Whisk to combine. Then slowly add in your flour to the wet mixture and stir. No lumps.

When all is combined, spoon mixture into the muffin tins. Fill until top and then sprinkle a little finely grated parmesan onto the tops.

﻿I’m hoping this counts as healthy, yummy, food. Fish is excellent for you, but I can be pretty picky about fish. One of the weirdest things I find about my own fish tastes… is that I like raw fish way more than cooked (monkfish aside — which is just delish). I’m not entirely sure why… but it probably has to do with the texture between cooked and raw.

Anyways this recipe is a little compromise on the above, as the salmon is smoked. Basically go and buy a fillet of smoked salmon and cut it into large-ish pieces. I took a 200g piece (sliced off the bottom) and then cut into 4. Let sit until it reaches room temperature and in the mean time occupy yourself with the masala.

Masala ingredients

black peppercorns

cumin

cloves

sea salt

paprika

nutmeg

cardamom

Adjust quantities to suit your and crush them all together until a fine dust.

Back to the salmon

Heat up a little oil in a wok. Take one side of each salmon piece and press into the spices dust. Cover the whole side. Once each salmon peice is coated on one side, place gently, spices side down into the hot wok (if you threw in a little of the spice dust it would immediately start sizzling). Cook the spices v. quickly and after about 40 secs remove from the wok.

and an assortment of drinkies! Sitting in a jacuzzi, drinking champagne whilst watching the world go by is definitely NOT a bad way to spend Christmas Eve and I had a great time. The recipes for the starters are below and they are SUPER easy, no fuss, and tasty!

Baked Camembert

Remove the paper from the box and then place the camembert back inside. Cut slits into the cheese and stuff some with slices of garlic. Then make a dressing with equal parts (about 2 tbls) white wine, wholegrain mustard, and honey. Drizzle over the camembert and then bake in the oven (in the box). The top will have beautiful grill marks on top and the cheese will be oooozy and warm underneath. Dip with bread.

Smoked Salmon Tartare

Chop up your smoked salmon and place in a bowl. Season with salt, pepper, lemon juice and lemon zest. Add in some finely chopped shallot and then mix it all together with sour cream. Spoon onto the melba toast.

We were supposed to use blinis but the store didn’t have any. Turns out really well because honestly melba toast works perfectly with this recipe.

Baked Feta

﻿Cut red and yellow peppers into thin strips and dump into a roasting pan together with a pack of cherry tomatoes. Chop up your feta into largeish squares and add to pan. Liberally pour in some good olive oil and season with salt, pepper, rosemary, thyme, bay, lemon peel, and lots of chopped fresh basil. Mix it all together and then bake in oven for about 20 mins. Serve with flat breads.

I’m in Dubai this Christmas and thinking about a dinner party for the few (of my friends) that are also staying in town. This recipe is a bit of dry run to work out some of my thoughts for what to make. I’m thinking of this as a starter with a red wine glaze. However, the recipe works pretty much for any occasion! Great for a brunch or lunch. Maybe with a glass of something sparkly?! ;-p

Leek and Mushroom Strudel

the mushrooms…

First roughly chop your mushrooms (I used button and brown mushrooms) toss into the pan with butter and some finely chopped red chilli and smashed garlic. Cook it off and toss in some herbs and seasoning (I used chives, rosemary, a little lemon peel, salt and pepper). Then once cooked (and this is important) drain. It’s important to drain because you don’t want the filling to be soggy.

the leeks…

Clean (thoroughly) the leek. I put one slit all the way through the leek so that I check for dirt as I chop. Once washed chop finely. Easiest way to do this is to cut semi-large pieces of the leeks and dump them into a food processor. Let the machine do all the work! Saute in a pan with salt, pepper, and butter. Again set aside and drain. Now to make the filling come together

the filling…

In a bowl combine ricotta cheese and some low-fat herbed cream cheese. Season well. I used chives, salt, pepper, and a little English mustard. Then add in some grated smoked mozzarella and the mushrooms and leek mixtures. Stir and taste. Season until you are happy with the taste. Set aside and melt some butter in a bowl.

to bring it all together and make the strudel…

Lay three sheets of filo pastry on top of each other and cut into halves. Separate the sheets. Take one sheet and brush with the melted butter. Layer another sheet on top of that sheet and brush more butter over it. Layer a third and fourth sheet and repeat. Then spoon the mixture onto the filo sheet. Fill it in a sausage or rectangle shape near the edges of the filo but leave a little space (especially at the top and bottom). Then roll the sheet into a cylinder (of sorts) starting at the filled end. Tuck the edges in and bake in an oven until the filo is browned and crispy (but not burned).

In this case I just used a balsamic glaze as my sauce. Plate up and enjoy! x